This is straight up magical. Check it out:
I love Pillsbury Crescent Rolls. I especially love them when you wrap them around meat and cheese. Give these appetizers a try! I’m pretty sure you won’t be disappointed.
Mediterranean Crescent Pinwheels (http://www.pillsbury.com)
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Recipe Creations refrigerated seamless dough sheet
½ pound prosciutto or cooked ham, thinly sliced
1 cup crumbled feta cheese (4 oz)
½ teaspoon pepper
1 tablespoon Extra Virgin Olive Oil
6 tablespoons chopped fresh basil
Heat ove to 375 degrees. Grease cookie sheet. Separate or cut dough into 4 rectangles; place on lightly floured surface (if using crescent rolls, firmly press perforations to seal). Press or roll each to form 8x5 inch rectangle.
Arrange ¼ prosciutto slices evenly over rectangle. In a small bowl, mix cheese, pepper and oil. Sprinkle mixture evenly over prosciutto on each rectangle. Sprinkle with basil.
Starting at short side of each rectangle, roll up; seal long edges. With serrated knife, cut each roll into 5 slices. Place, cut side up, on cookie sheet.
Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet. Serve warm.
Buffalo Chicken Crescent Puffs (http://www.pillsbury.com)
2 tablespoons Louisiana hot sauce
1/3 crumbled blue cheese (1 ½ oz)
¼ finely chopped celery
1 cup finely chopped cooked chicken breast
2 cans (8 oz each) Pillsbury Place N Bake refrigerated crescent rounds or 2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls
1/3 cup butter, melted
1 cup Panko bread crumbs
Line cookie sheet with sides with waxed paper or cooking parchment paper. In medium bowl, mix cream cheese and pepper sauce. Stir in blue cheese and celery. Stir in chicken until well blended. Shape mixture by tablespoons into 32 (1 ½ inch) balls; place on cookie sheet. Refrigerate 20 minutes.
Meanwhile, heat oven to 350 degrees. If using crescent rounds, remove from package, but do not separate rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife cut each roll evenly into 16 rounds; carefully separate rounds. Press each round to 3 inches diameter. Place chilled chicken mixture ball on center of each dough round; shape dough around ball to cover completely.
In shallow dish, place melted butter. In another shallow dish, place bread crumbs. Dip dough balls into butter, and then roll in bread crumbs. Place 2 inches apart on large ungreased cookie sheet. Bake 17 to 22 minutes or until golden brown. Cool 5 minutes. Serve warm.